Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics |
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| Authors: | F.A. Bruno W.E.V. Lankaputhra N.P. Shah |
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| Affiliation: | 1Authors Bruno and Shah are with the School of Life Sciences and Technology, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne City Mail Centre, Victoria 8001, Australia. Author Lankaputhra is with Burra Foods, Korumburra, Victoria, Australia. Direct inquiries to author Shah (E-mail: ). |
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| Abstract: | Growth, activity and mean doubling time (Td) of five Bifidobacterium species in the presence of four types of prebiotics, and concentrations of acetic and lactic acids were determinted during fermentation and after 4 weeks of refrigerated storage. The Td was lowest for B. animalis with raftilose and inulin. Retention of viability of bifidobacteria was greatest with hi‐amylose corn starch (hi‐maize). The average pH of skim milk at the end of 4 wks storage averaged 4.34 (for B. animalis with raftilose) to 4.07 (for B. longum with inulin). The highest levels of acetic acid and lactic acid were produced by B. pseudolongum with lactulose and B. infantis with lactulose, respectively. |
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| Keywords: | bifidobacteria oligosaccharides prebiotics probiotics inulin |
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